Michelin chef Cal Byerley shares his tempting recipe for cherry, hazelnut, and pumpkin seed nougat. The ideal winter treat, one square will never be enough…
Ingredients:
• 3 egg whites
• 150g hazelnuts
• 150g dried cherries
• 100g pumpkin seeds
• 225g clear honey
• 400g caster sugar
• 135g liquid glucose
• 135g water
Method
1 Start by roasting the skinless hazelnuts at 160°C for 10 minutes or until golden.
Once golden add in the pumpkin seeds and dried cherries and set to one side.
2 In a small pan heat the honey to 121°C, at the same time in a medium pan also heat the sugar, glucose, and water to 145°C.
3 In a stand mixer whisk the 3 eggs until fluffy then pour in the hot honey followed by the hot sugar syrup mixture and mix on full for 10 minutes.
4 Whilst mixing line a half plastic gastronorm tray with cling film and a sheet of rice paper to the size of the tray.
5 Once the nougat has finished mixing add in the warm nuts, seeds, and cherries. If they have cooled, place them all back through the oven for a minute so they do not stiffen up the mixture when you add them in.
6 Spread the mix into the rice paper lined tray and place a second sheet of rice paper on top and press out any air pockets that there might be.
7 Cool for at least 2 hours before cutting.
